📝 About This Recipe
The cornerstone of Danish cuisine, Rugbrød is a dense, dark, and deeply flavorful rye bread that serves as the essential canvas for Smørrebrød. This recipe yields a loaf packed with toasted seeds and cracked grains, offering a complex malty sweetness and a satisfyingly chewy texture. Unlike airy wheat breads, this sourdough-based loaf is a nutritional powerhouse that stays fresh for days and connects you to centuries of Scandinavian baking tradition.
🥗 Ingredients
The Sourdough Base
- 100 grams Active Rye Sourdough Starter (fed and bubbly)
- 400 ml Lukewarm Water (approximately 95°F/35°C)
- 250 grams Dark Rye Flour (organic stone-ground preferred)
The Seed and Grain Soak
- 200 grams Cracked Rye Kernels (also called rye chops)
- 100 grams Sunflower Seeds (raw and unsalted)
- 50 grams Flaxseeds (whole)
- 330 ml Dark Beer or Stout (one standard bottle, room temperature)
Final Dough Additions
- 20 grams Sea Salt (fine grain)
- 2 tablespoons Barley Malt Syrup (for color and deep flavor)
- 150 grams Dark Rye Flour (additional for final consistency)
- 1 tablespoon Butter (for greasing the pan)
👨🍳 Instructions
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1
On the evening of day one, whisk your active rye starter into the lukewarm water until dissolved. Stir in the 250g of rye flour until no dry clumps remain. Cover with a damp cloth and let sit at room temperature for 12-15 hours.
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2
In a separate bowl, combine the cracked rye kernels, sunflower seeds, flaxseeds, and the dark beer. Cover and let these soak alongside your sourdough base; this softens the grains and prevents them from stealing moisture from the dough later.
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3
The next morning, check your sourdough base—it should be bubbly and smell pleasantly tangy. Combine the soaked grain mixture (including any unabsorbed liquid) into the sourdough base.
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4
Add the sea salt, barley malt syrup, and the remaining 150g of rye flour. Mix thoroughly with a sturdy wooden spoon or a stand mixer with a paddle attachment. The texture should be like a thick, wet porridge or mortar, not a kneadable wheat dough.
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5
Generously grease a 2-liter (approx. 9x5 inch) Pullman loaf pan or high-sided bread tin with butter. This is crucial as rye is very sticky.
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6
Transfer the dough into the pan, pressing it down firmly with a wet spatula to remove any air pockets. Smooth the top until flat.
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7
Cover the pan with a damp cloth and let the dough rise in a warm spot for 3-5 hours. Look for the dough to reach nearly the top of the pan and for small pin-sized bubbles to appear on the surface.
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8
Preheat your oven to 350°F (175°C). Using a skewer or fork, prick the top of the loaf about 10-12 times to allow steam to escape during baking.
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9
Place the loaf in the center of the oven and bake for 1 hour and 45 minutes. If the top looks like it's browning too quickly, tent it loosely with foil after 60 minutes.
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10
Check the internal temperature with a probe thermometer; it should reach at least 208°F (98°C) to ensure the interior isn't gummy.
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11
Remove the bread from the oven and let it sit in the tin for 10 minutes. Carefully turn it out onto a wire cooling rack.
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12
Crucial Step: Wrap the warm loaf in a clean, slightly damp kitchen towel and let it cool completely. Do not cut it for at least 24 hours. Rye bread needs this time to set its structure, otherwise, the interior will be sticky and appear underbaked.
💡 Chef's Tips
Always use a wet spatula or wet hands when handling the dough to prevent sticking. If you don't have barley malt syrup, unsulphured molasses is a suitable substitute for color and sweetness. Ensure your sourdough starter is 100% rye-based for the most authentic flavor profile. If the crust feels too hard after baking, wrapping it in a damp towel while cooling will soften it perfectly. Avoid the temptation to slice early; the starches in rye take much longer to stabilize than wheat.
🍽️ Serving Suggestions
Classic Smørrebrød: Top a thin slice with salted butter, pickled herring, and fresh dill. Avocado & Egg: Mash avocado with lemon and top with a soft-boiled egg and chili flakes. Liver Pate: Spread with warm leverpostej and top with sautéed mushrooms and crispy bacon. Smoked Salmon: Layer with cream cheese, cold-smoked salmon, capers, and red onion. Pair with a cold Danish pilsner and a small glass of chilled Aquavit for the full experience.